If you’re a fan of decadent chocolate desserts with a fruity twist, you’re going to fall in love with these Chocolate Cherry Cookies.
Inspired by the classic flavor pairing of cherries and dark chocolate, these cookies offer the perfect balance of chewy richness and sweet-tart elegance.
With a fudgy chocolate cookie base and a glossy chocolate-cherry ganache center, every bite is a burst of flavor and indulgence.
Whether you’re baking for the holidays, a romantic occasion, or simply to satisfy a late-night craving, these cookies are a show-stopping treat. They’re easy to make, rich in flavor, and filled with bold cherry notes that make them truly unforgettable.
Ingredients List
For the Chocolate Cookies
- 1 ½ cups (188 g) all-purpose flour, spooned and leveled
- ½ cup (40 g) Dutch-process cocoa powder
- ½ tsp baking powder
- ½ tsp sea salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 ½ tsp vanilla extract
For the Chocolate Cherry Ganache
- 5 oz chopped chocolate (I used Endangered Species Chocolate Vibrant Cherries + Dark Chocolate for a deep cherry note)
- ¼ cup + 2 tbsp (90 ml) heavy cream
- ¼ cup (85 g) cherry preserves
Required Kitchen Tools
Making these Chocolate Cherry Cookies is a straightforward process, and having the right tools on hand ensures a smooth baking experience from start to finish. Here’s what you’ll need:
- Electric Hand Mixer or Stand Mixer – Essential for creaming the butter and sugars until light and fluffy.
- Mixing Bowls (Large and Medium) – You’ll need separate bowls for wet and dry ingredients.
- Tablespoon Cookie Scoop – To portion the dough evenly into 32 cookies.
- ¼ Teaspoon Measuring Spoon – For pressing the indentations in each cookie.
- Small Saucepan – To gently heat the cream for the ganache.
- Parchment Paper and Baking Sheets – Lining your pans will prevent sticking and ensure even baking.
- Wire Cooling Rack – Allows your cookies to cool evenly and prevents sogginess.
- Cookie Cutter or Biscuit Cutter – To round out the cookies right after baking for a perfect finish.
These basic tools will help you make bakery-style cookies with minimal fuss and maximum flavor.
Chocolate Cookie Dough Preparation
Creating the dough for these Chocolate Cherry Cookies is simple, but there are a few key techniques that will make all the difference in texture and flavor. Follow these steps for rich, chocolatey cookies with a tender, melt-in-your-mouth bite.
Mixing the Ingredients
Start by preparing your dry ingredients. In a medium mixing bowl, whisk together:
- 1 ½ cups (188 g) all-purpose flour
- ½ cup (40 g) Dutch-process cocoa powder
- ½ tsp baking powder
- ½ tsp sea salt
Set the dry mixture aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer or stand mixer fitted with a paddle attachment. Beat on high speed for about 2 minutes until the mixture is light, fluffy, and creamy.
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
Next, add in the egg yolks and vanilla extract. Continue to beat the mixture on medium speed for 1–2 minutes, or until fully incorporated and smooth.
- 2 egg yolks, at room temperature
- 1 ½ tsp vanilla extract
Slowly add the dry ingredients to the wet mixture and mix on low speed just until everything comes together. Be careful not to overmix—this helps keep the cookies tender.
Shaping and Chilling the Dough
Once the dough is ready, use a tablespoon-sized cookie scoop to divide it into 32 equal portions. Roll each portion into a ball using your hands.
Immediately after shaping each dough ball, use a ¼ teaspoon measuring spoon to press an indentation into the center of each one. This indent is where our cherry ganache will later nestle.
Place the indented cookie dough balls on a parchment-lined baking sheet and chill them in the refrigerator for 1 hour. Chilling helps the cookies hold their shape and prevents excessive spreading in the oven.
Baking the Cookies
About 15 minutes before baking, preheat your oven to 350°F (175°C).
Arrange the chilled dough balls on a parchment-lined baking sheet, about 2 inches apart. You’ll want to bake in batches—8 cookies per tray works best.
Bake the cookies for 9 to 11 minutes. I find 10 minutes is the sweet spot for soft centers and slightly crisp edges.
When the cookies come out of the oven, the indentations may have puffed slightly. While they’re still hot, use the same ¼ teaspoon to gently press the center down again.
For a professional look, use a round cookie cutter to gently “scoot” the warm cookies into perfect circles. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Making the Chocolate Cherry Ganache
The luscious ganache filling is what truly elevates these cookies to the next level. The rich dark chocolate combined with sweet cherry preserves creates a silky, indulgent center that perfectly complements the fudgy cookie base.
Preparing the Ganache
Start by placing 5 ounces of chopped chocolate into a medium heatproof bowl. (I recommend using a high-quality dark chocolate with cherry notes—like Endangered Species Chocolate Vibrant Cherries + Dark Chocolate—for that extra depth of flavor.)
Next, heat ¼ cup + 2 tablespoons (90 ml) of heavy cream in a small saucepan just until it’s about to boil. Remove from heat immediately and pour the hot cream over the chopped chocolate.
Let it sit for a minute to soften the chocolate, then gently stir the mixture until smooth and glossy.
Finally, stir in ¼ cup (85 g) cherry preserves until fully incorporated. This gives the ganache a lovely fruity punch and slight tartness that balances the rich chocolate.
Assembling the Cookies
Once your cookies have cooled completely, it’s time to fill them.
Use a small spoon or piping bag to fill the indentation of each cookie with about 1 teaspoon of the chocolate cherry ganache. If you can fit more, go for it — these cookies are all about indulgence!
After filling, place the cookies in the refrigerator for 10 to 15 minutes to allow the ganache to set nicely.
Serving and Decorating Your Chocolate Cherry Cookies
These cookies are a perfect treat for any occasion — from cozy evenings at home to festive gatherings. You can serve them as-is, letting the glossy ganache center shine, or dress them up with some additional toppings for extra flair:
- Powdered Sugar Dusting: Lightly dust the cooled cookies with powdered sugar for a delicate, snowy finish.
- Chocolate Drizzle: Melt a bit of chocolate and drizzle it over the cookies for an extra chocolate boost and elegant look.
- Chopped Nuts or Dried Cherries: Sprinkle finely chopped nuts or dried cherries on top of the ganache before chilling for added texture and flavor.
Pair your cookies with a cup of coffee, tea, or even a glass of milk for the perfect indulgence.
Storage Instructions
How to Keep Your Cookies Fresh
To maintain their chewy texture and fresh flavor, store your Chocolate Cherry Cookies in an airtight container at room temperature. They will stay fresh for up to 3 days.
Freezing the Cookies
If you want to enjoy these treats later, you can freeze them! Place the cooled, unfilled cookie dough balls or baked cookies in a freezer-safe bag or container. The dough can be frozen for up to 1 month, and baked cookies will keep well for about 2 weeks.
When ready to enjoy, thaw the dough overnight in the fridge before baking, or let baked cookies come to room temperature. After thawing, add the ganache filling just before serving for best results.
Chocolate Cherry Cookies
Equipment
- Electric hand mixer or stand mixer
- Mixing Bowls (Large and Medium)
- Tablespoon Cookie Scoop
- ¼ Teaspoon Measuring Spoon
- Small Saucepan
- Parchment Paper and Baking Sheets
- Wire Cooling Rack
- Cookie Cutter or Biscuit Cutter
Ingredients
For the Chocolate Cookies
- 1 ½ cups (188 g) all-purpose flour, spooned and leveled
- ½ cup (40 g) Dutch-process cocoa powder
- ½ tsp baking powder
- ½ tsp sea salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 ½ tsp vanilla extract
For the Chocolate Cherry Ganache
- 5 oz chopped chocolate (I used Endangered Species Chocolate Vibrant Cherries + Dark Chocolate for a deep cherry note)
- ¼ cup + 2 tbsp (90 ml) heavy cream
- ¼ cup (85 g) cherry preserves
Instructions
Chocolate Cookie Dough Preparation
- Start by preparing your dry ingredients. In a medium mixing bowl, whisk together:Set the dry mixture aside.In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer or stand mixer fitted with a paddle attachment. Beat on high speed for about 2 minutes until the mixture is light, fluffy, and creamy.Next, add in the egg yolks and vanilla extract. Continue to beat the mixture on medium speed for 1–2 minutes, or until fully incorporated and smooth.Slowly add the dry ingredients to the wet mixture and mix on low speed just until everything comes together. Be careful not to overmix—this helps keep the cookies tender.1 ½ cups (188 g) all-purpose flour½ cup (40 g) Dutch-process cocoa powder½ tsp baking powder½ tsp sea salt¾ cup (168 g) unsalted butter, softened¾ cup (165 g) light brown sugar, packed¼ cup (50 g) granulated white sugar2 egg yolks, at room temperature1 ½ tsp vanilla extract
- Once the dough is ready, use a tablespoon-sized cookie scoop to divide it into 32 equal portions. Roll each portion into a ball using your hands.Immediately after shaping each dough ball, use a ¼ teaspoon measuring spoon to press an indentation into the center of each one. This indent is where our cherry ganache will later nestle.Place the indented cookie dough balls on a parchment-lined baking sheet and chill them in the refrigerator for 1 hour. Chilling helps the cookies hold their shape and prevents excessive spreading in the oven.
- About 15 minutes before baking, preheat your oven to 350°F (175°C).Arrange the chilled dough balls on a parchment-lined baking sheet, about 2 inches apart. You’ll want to bake in batches—8 cookies per tray works best.Bake the cookies for 9 to 11 minutes. I find 10 minutes is the sweet spot for soft centers and slightly crisp edges.When the cookies come out of the oven, the indentations may have puffed slightly. While they’re still hot, use the same ¼ teaspoon to gently press the center down again.For a professional look, use a round cookie cutter to gently “scoot” the warm cookies into perfect circles. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Use a small spoon or piping bag to fill the indentation of each cookie with about 1 teaspoon of the chocolate cherry ganache. If you can fit more, go for it — these cookies are all about indulgence!After filling, place the cookies in the refrigerator for 10 to 15 minutes to allow the ganache to set nicely.
Conclusion
Baking these Chocolate Cherry Cookies is a delightful way to combine rich chocolate and fruity cherry flavors into one irresistible bite. From preparing the fudgy dough to making the smooth ganache and assembling the cookies, this recipe is sure to become a favorite in your baking repertoire.
By following these detailed steps and tips, you’ll consistently create bakery-worthy cookies that impress both family and friends. So, grab your ingredients, roll up your sleeves, and enjoy the delicious process of making these decadent Chocolate Cherry Cookies — the perfect treat for any chocolate lover!
